Look at tofu in a new light by grating it and then roasting it with spices and maple syrup for a protein-rich topping. Use it as a garnish on a crispy salad with sugar snap peas, red cabbage, carrots and cucumber. Sprinkle with dried ramen noodles (without the super-salty seasoning!) for added crunch.
Ингредиенты
- 1 block (350 g) extra-firm tofu, patted dry and grated
- 1/2 cup (65 g) cashews, coarsely chopped
- 2 tbsp sesame seeds
- 2 tbsp (30 ml) maple syrup
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (15 ml) low-sodium soy sauce
- 1 tbsp (15 ml) lime juice
- 1 tbsp fresh ginger, finely grated
- 2 garlic cloves, finely grated
- 1 package (120 g) instant ramen noodles, broken (see note)
- 1 lime, zest finely grated
- 3 tbsp (45 ml) lime juice
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) low-sodium soy sauce
- 1 tbsp (15 ml) maple syrup
- 3 cups (300 g) sugar snap peas, trimmed and thinly sliced
- 3 cups (255 g) red cabbage, thinly sliced on a mandoline
- 1 cup (110 g) carrots, grated
- 1/2 English cucumber, sliced into thin halfmoons on a mandoline
- 1/2 cup (15 g) cilantro leaves
- Lime wedges, for serving
Инструкция
- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.
- In a large bowl, delicately combine all of the ingredients except for the ramen. Spread out in an even layer on the baking sheet.
- Bake for 15 minutes. Remove the baking sheet from the oven. Stir the tofu with a spatula. Bake for another 15 minutes. Let cool. Stir in the ramen noodles.
